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Andes Mint Mini Cheesecakes

Andes Mint Mini Cheesecakes: Irresistibly Creamy Bites

Andes Mint Mini Cheesecakes are creamy, delicious bite-sized desserts infused with mint flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1¼ cups chocolate graham cracker crumbs Alternatively, crush whole chocolate graham crackers in a food processor (about 8-9)
  • 2 tablespoons sugar Adjust based on personal taste
  • 4 tablespoons butter melted; substitution not recommended for texture.
  • 1 can nonstick baking spray To prevent sticking to the pan
For the Cheesecake Filling
  • 2 boxes cream cheese 8-ounce boxes, softened; full-fat cream cheese is preferred.
  • ¼ cups sugar Plus 2 tablespoons, can adjust for sweetness preference.
  • 1 large egg Ensure it's at room temperature.
  • 1 teaspoon mint extract Can substitute with crème de menthe at a 1:1 ratio.
  • 4 drops green food coloring Omit if not desired.
For the Topping
  • 1¼ cups chocolate chips Choose quality chocolate for richness.
  • 15 pieces Andes mints Coarsely chopped for topping.

Equipment

  • Mini cheesecake pan
  • Mixing bowl
  • Stand Mixer
  • microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Spray a mini cheesecake pan with nonstick baking spray.
  2. In a mixing bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the pan.
  3. In a stand mixer, blend softened cream cheese and sugar on medium speed until smooth. Add the egg, mint extract, and green food coloring, mixing on low until combined.
  4. Spoon the cheesecake filling over the crust and bake for 20 minutes. Let cool in the oven for 5-10 minutes with the door ajar.
  5. Chill the cheesecakes in the refrigerator for several hours or overnight.
  6. Melt the chocolate chips in the microwave and drizzle over each cheesecake. Garnish with chopped Andes mints.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg

Notes

These mini cheesecakes are freezer-friendly and can be stored in an airtight container in the refrigerator for up to 5 days.

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